25+ Delicious Sunday Low Sodium Zucchini Recipes for a Healthy Meal

Zucchini is one of those versatile vegetables that can easily be incorporated into a variety of dishes, from savory salads to comforting main courses.

When following a low-sodium diet, finding recipes that maintain flavor while keeping sodium levels in check can be a challenge.

Thankfully, zucchini is naturally low in sodium, making it the perfect ingredient for creating delicious, heart-healthy meals. Whether you’re looking for a light brunch, a fresh side dish, or a satisfying main course, zucchini can easily adapt to your needs.

In this blog, we’ll share over 25 creative and flavorful Sunday low-sodium zucchini recipes that are perfect for any occasion.

These recipes are not only nutritious and delicious but also easy to prepare, making them the ideal choice for a relaxing weekend meal.

25+ Delicious Sunday Low Sodium Zucchini Recipes for a Healthy Meal

Incorporating more low-sodium zucchini recipes into your Sunday meals is an easy and delicious way to boost your vegetable intake while keeping your sodium levels in check.

With its mild flavor and versatility, zucchini can be the star of various dishes, from noodle alternatives to hearty casseroles and salads.

Whether you’re looking to prepare something light or filling, the recipes featured here are perfect for anyone looking to enjoy a healthy, low-sodium diet without sacrificing flavor.

So next Sunday, skip the processed, sodium-laden meals and give these zucchini recipes a try—your taste buds and body will thank you!

Zucchini Frittata with Fresh Herbs

A light, fluffy frittata packed with the goodness of fresh zucchini, eggs, and a variety of herbs. This low-sodium recipe is perfect for a Sunday brunch, offering a rich combination of flavors without the added salt. The zucchini provides a subtle sweetness, while fresh herbs like basil and thyme enhance the dish’s natural aroma.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 8 large eggs
• 1/4 cup low-fat milk
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 onion, diced
• 1/4 cup shredded Parmesan (optional for low-sodium versions)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the diced onions and sauté for 2-3 minutes until softened.
3. Add the sliced zucchini to the skillet and cook for another 5 minutes until slightly tender.
4. In a bowl, whisk together eggs, milk, black pepper, fresh basil, and thyme.
5. Pour the egg mixture over the zucchini and onions in the skillet. Allow the eggs to set around the edges.
6. Sprinkle with Parmesan (if using) and transfer the skillet to the oven. Bake for 15-20 minutes or until the eggs are set and lightly golden on top.
7. Serve warm, garnished with additional fresh herbs if desired.

This zucchini frittata is a nourishing, low-sodium dish perfect for brunch or even a light lunch. The combination of zucchini and eggs creates a satisfying texture, while the fresh herbs bring a burst of flavor without the need for extra salt. It’s a great way to enjoy a hearty meal that fits within a healthy eating plan.

Zucchini Noodles with Garlic and Lemon

Zucchini noodles, also known as zoodles, are a fantastic low-sodium alternative to traditional pasta. This light and refreshing dish pairs zucchini noodles with a simple garlic and lemon sauce, creating a bright and savory side or main dish. It’s quick to prepare and packs a punch of flavor while being gentle on your sodium intake.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon black pepper
• 1/4 cup freshly grated Parmesan (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the spiralized zucchini noodles to the pan and toss to coat with the garlic oil. Cook for 2-3 minutes until the zucchini begins to soften but still retains a slight crunch.
3. Stir in the lemon juice and zest, then season with black pepper. Continue to cook for an additional minute.
4. Remove from heat and toss with chopped parsley.
5. If desired, sprinkle with Parmesan cheese for an added touch of flavor.
6. Serve immediately as a light lunch or dinner.

Zucchini noodles with garlic and lemon are the perfect way to enjoy a low-sodium, gluten-free pasta substitute. This dish is simple yet bursting with flavor, making it ideal for a light Sunday meal. The lemon juice adds a tangy twist, while the garlic brings a savory depth to the zoodles, making this a refreshing and satisfying dish that everyone will love.

Baked Zucchini Chips with Herbs

These baked zucchini chips are a crunchy, low-sodium alternative to traditional chips, perfect for snacking or serving as a side dish during your Sunday brunch. The zucchini is sliced thin, seasoned with fresh herbs, and baked until crisp, creating a delightful snack that satisfies your cravings without compromising your health.

Ingredients:

• 2 medium zucchinis, thinly sliced into rounds
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the zucchini slices with olive oil, garlic powder, oregano, black pepper, and paprika. Arrange the slices in a single layer on the baking sheet.
3. Bake for 15-20 minutes, flipping halfway through, until the zucchini chips are golden and crisp.
4. Remove from the oven and let cool slightly. Garnish with fresh parsley.
5. Serve as a side dish or enjoy as a healthy snack.

These baked zucchini chips are a crispy, satisfying snack with minimal sodium and maximum flavor. The herbs and spices add a savory touch without the need for salt, and the baking process brings out the natural sweetness of the zucchini. Whether enjoyed alone or alongside your favorite dip, these chips are sure to become a new favorite in your low-sodium recipe collection.

Zucchini and Tomato Salad with Balsamic Vinaigrette

This vibrant zucchini and tomato salad is a perfect low-sodium option for your Sunday brunch. The zucchini is thinly sliced and paired with juicy, ripe tomatoes and fresh basil, creating a refreshing and colorful dish. The balsamic vinaigrette dressing adds a tangy sweetness without the need for added salt.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 large tomatoes, diced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Optional: Crumbled feta or goat cheese for garnish

Instructions:

1. In a large bowl, combine the sliced zucchini, diced tomatoes, and chopped basil.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, black pepper, and garlic powder to create the dressing.
3. Pour the dressing over the zucchini and tomato mixture and toss to coat evenly.
4. If desired, sprinkle with crumbled feta or goat cheese for added flavor.
5. Chill the salad for 20 minutes before serving to allow the flavors to meld.
6. Serve as a side dish for your Sunday brunch or as a light, refreshing lunch.

This zucchini and tomato salad is a delicious, low-sodium choice that’s light yet packed with flavor. The fresh vegetables and the tangy balsamic vinaigrette bring out the natural sweetness of the zucchini, making it a perfect addition to any meal. Whether served as a side dish or the main event, this salad is a healthy and satisfying option for anyone watching their sodium intake.

Zucchini and Sweet Potato Hash

This zucchini and sweet potato hash is a wholesome, low-sodium dish that combines the heartiness of sweet potatoes with the lightness of zucchini. Sautéed with onions, garlic, and a sprinkle of black pepper, this dish makes for a filling and flavorful brunch option that’s naturally low in sodium but high in nutrients.

Ingredients:

• 2 medium zucchinis, diced
• 1 large sweet potato, peeled and diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon dried thyme
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potato and cook for 5-7 minutes, stirring occasionally, until it begins to soften.
2. Add the diced zucchini, onion, and garlic to the skillet. Season with black pepper, paprika, and thyme. Stir to combine.
3. Cook for another 8-10 minutes, stirring frequently, until the vegetables are tender and lightly browned.
4. Remove from heat and garnish with fresh parsley.
5. Serve immediately as a side dish or as a main course for brunch.

This zucchini and sweet potato hash is a delightful, hearty dish that balances the richness of sweet potatoes with the mildness of zucchini. The lack of added sodium doesn’t compromise the flavor, as the herbs and spices infuse the vegetables with a savory depth. Whether served alongside eggs or as a stand-alone dish, this recipe offers a satisfying and nutritious option for your low-sodium diet.

Zucchini and Chickpea Stir-Fry

This zucchini and chickpea stir-fry is a quick and easy low-sodium meal packed with protein, fiber, and fresh vegetables. The zucchini is stir-fried with chickpeas, bell peppers, and a light sauce made from olive oil and lemon juice, making this a simple and nutritious dish for Sunday brunch or dinner.

Ingredients:

• 2 medium zucchinis, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat. Add the sliced zucchini and bell pepper. Stir-fry for 3-4 minutes until slightly tender but still crisp.
2. Add the chickpeas, black pepper, cumin, and smoked paprika. Stir to combine and cook for an additional 5 minutes, stirring occasionally.
3. Squeeze the lemon juice over the mixture and toss to coat evenly.
4. Remove from heat and garnish with fresh cilantro.
5. Serve immediately with a side of brown rice or quinoa for a complete meal.

This zucchini and chickpea stir-fry is a quick, satisfying, and low-sodium dish that’s packed with flavor and nutrition. The chickpeas provide a good source of plant-based protein, while the zucchini and bell peppers add a refreshing crunch. With a light seasoning of cumin and smoked paprika, this stir-fry is a perfect healthy meal for those seeking to limit sodium without sacrificing taste.

Zucchini and Eggplant Gratin

This zucchini and eggplant gratin is a hearty, yet light dish, perfect for a Sunday brunch. Layers of zucchini and eggplant are baked in a flavorful, low-sodium tomato sauce, creating a comforting casserole that is both filling and healthy. The combination of vegetables, herbs, and a sprinkle of Parmesan cheese (optional) brings out a savory richness without relying on excess salt.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1 medium eggplant, thinly sliced
• 1 cup no-salt-added tomato sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan (optional)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large baking dish, layer the zucchini and eggplant slices, alternating between the two.
3. In a small bowl, mix together the tomato sauce, oregano, basil, black pepper, and garlic powder. Pour the sauce evenly over the vegetables.
4. Drizzle olive oil over the top and sprinkle with Parmesan cheese, if using.
5. Cover the dish with aluminum foil and bake for 25 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, until the vegetables are tender and the top is lightly golden.
7. Garnish with fresh basil before serving.

This zucchini and eggplant gratin is a comforting, low-sodium dish that’s rich in flavor and nutrients. The combination of zucchini, eggplant, and tomato sauce creates a savory base, while the optional Parmesan adds a delicious finishing touch. Whether served as a side dish or a main course, this gratin is a perfect way to enjoy vegetables without the excess sodium found in traditional gratins.

Zucchini and Avocado Toast

Zucchini and avocado toast is a simple yet flavorful low-sodium dish perfect for a light brunch. The creamy avocado pairs wonderfully with the fresh zucchini, creating a satisfying and healthy topping for whole-grain toast. The mild flavor of zucchini complements the richness of the avocado, making this toast a refreshing and nutrient-packed option.

Ingredients:

• 2 slices whole-grain bread
• 1 medium zucchini, thinly sliced
• 1 ripe avocado
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon chili flakes (optional)
• Fresh parsley for garnish

Instructions:

1. Toast the whole-grain bread slices to your desired level of crispiness.
2. In a small bowl, mash the ripe avocado with lemon juice and black pepper.
3. Spread the mashed avocado evenly onto each slice of toast.
4. Arrange the thin zucchini slices on top of the avocado spread.
5. Sprinkle with chili flakes (if using) for a bit of heat.
6. Garnish with fresh parsley and serve immediately.

Zucchini and avocado toast is a quick, easy, and low-sodium meal that combines the goodness of healthy fats from the avocado with the fresh crunch of zucchini. This dish is not only light and satisfying but also offers a dose of fiber, making it a perfect choice for a nutritious brunch. The addition of chili flakes adds an optional kick of flavor, making this toast customizable to your taste.

Zucchini and Corn Salad with Lime Vinaigrette

This vibrant zucchini and corn salad is a refreshing and light low-sodium dish that is perfect for a Sunday brunch or picnic. The crisp zucchini pairs beautifully with sweet corn, and the tangy lime vinaigrette dressing brings everything together. This salad is simple, full of flavor, and naturally low in sodium, making it an ideal choice for a healthy meal.

Ingredients:

• 2 medium zucchinis, diced
• 1 cup fresh or frozen corn kernels
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika (optional)

Instructions:

1. If using frozen corn, thaw it by placing it in a bowl of warm water for a few minutes and then draining.
2. In a large bowl, combine the diced zucchini, corn kernels, red onion, and cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, black pepper, cumin, and smoked paprika (if using).
4. Pour the dressing over the zucchini and corn mixture and toss until evenly coated.
5. Serve immediately or refrigerate for 20 minutes to allow the flavors to meld.

This zucchini and corn salad is a fresh, low-sodium option that brings together sweet and savory flavors in every bite. The lime vinaigrette adds a tangy brightness, while the cumin and smoked paprika offer a subtle warmth without relying on salt. This salad is not only delicious but also packed with fiber and nutrients, making it an ideal addition to your low-sodium Sunday brunch.

Zucchini and Quinoa Fritters

These zucchini and quinoa fritters are a crispy, satisfying low-sodium option for a Sunday brunch. Packed with zucchini and quinoa, they’re lightly seasoned with fresh herbs and a touch of garlic, creating a flavorful dish that’s easy to make and delicious. The fritters are baked, not fried, for a healthier twist that still provides the perfect crunch.

Ingredients:

• 2 medium zucchinis, grated
• 1 cup cooked quinoa
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1 clove garlic, minced
• 1/2 teaspoon black pepper
• 1 egg
• 1 tablespoon olive oil for brushing

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Grate the zucchinis and squeeze out excess moisture using a clean towel or cheesecloth.
3. In a large bowl, combine the grated zucchini, cooked quinoa, breadcrumbs, parsley, garlic, black pepper, and egg. Mix well until all ingredients are incorporated.
4. Form the mixture into small patties and place them on the prepared baking sheet.
5. Brush each fritter lightly with olive oil to help them crisp up in the oven.
6. Bake for 20-25 minutes, flipping halfway through, until the fritters are golden brown and crisp on the outside.
7. Serve with a dollop of Greek yogurt or a squeeze of lemon.

These zucchini and quinoa fritters are a delightful, low-sodium brunch option that offers both crunch and nutrition. The combination of zucchini and quinoa makes these fritters filling and high in protein and fiber, while the fresh herbs and garlic bring out a savory depth of flavor. Serve them as an appetizer or main dish for a healthy, satisfying meal that doesn’t sacrifice taste.

Zucchini and Spinach Stuffed Portobello Mushrooms

These zucchini and spinach stuffed portobello mushrooms are a flavorful, low-sodium alternative to traditional stuffed mushrooms. The mushrooms are filled with a mixture of sautéed zucchini, spinach, and herbs, creating a light yet hearty dish that’s perfect for your Sunday brunch. They’re naturally low in sodium and make an impressive addition to your table.

Ingredients:

• 4 large portobello mushrooms, stems removed and gills scraped
• 1 medium zucchini, diced
• 1 cup fresh spinach, chopped
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the red onion and garlic, sautéing for 2-3 minutes until fragrant.
3. Add the diced zucchini and cook for an additional 5 minutes, until softened. Add the spinach and cook until wilted. Season with black pepper and thyme.
4. Remove the skillet from the heat and stuff the mushroom caps with the zucchini and spinach mixture.
5. Place the stuffed mushrooms on a baking sheet and sprinkle with grated Parmesan, if using.
6. Bake for 15-20 minutes, until the mushrooms are tender and the tops are golden.
7. Serve hot, garnished with fresh herbs or a drizzle of balsamic glaze if desired.

These stuffed portobello mushrooms are a savory, low-sodium dish that’s perfect for any brunch or dinner table. The combination of zucchini, spinach, and mushrooms creates a satisfying, healthy filling that’s packed with vitamins and minerals. The optional Parmesan adds a touch of richness without overwhelming the dish, making it a deliciously balanced meal that’s both light and satisfying.

Zucchini and Bell Pepper Stir-Fry with Tofu

This zucchini and bell pepper stir-fry with tofu is a colorful and healthy low-sodium dish that’s full of flavor. The zucchini and bell peppers are stir-fried with tofu and seasoned with a light soy sauce alternative, making for a quick and easy meal that’s both satisfying and nutritious. It’s a great way to enjoy a variety of vegetables while keeping sodium levels in check.

Ingredients:

• 2 medium zucchinis, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 block firm tofu, pressed and cubed
• 2 tablespoons low-sodium soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1 tablespoon sesame seeds for garnish
• 1/4 cup green onions, chopped

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
2. Add the sliced zucchini and bell peppers to the skillet and stir-fry for 3-4 minutes, until tender but still crisp.
3. Stir in the soy sauce or coconut aminos, black pepper, ginger, and garlic powder, and toss to coat the vegetables and tofu evenly.
4. Cook for an additional 2-3 minutes, allowing the sauce to slightly reduce.
5. Remove from heat and garnish with sesame seeds and chopped green onions.
6. Serve hot, either on its own or with a side of brown rice or quinoa.

This zucchini and bell pepper stir-fry with tofu is a satisfying and quick low-sodium meal. The tofu adds protein, while the zucchini and bell peppers provide a wealth of vitamins and minerals. The light soy sauce or coconut aminos adds just the right amount of umami flavor without overwhelming the dish with salt. This stir-fry is a perfect meal for anyone looking for a delicious, healthy, and low-sodium option.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles, or “zoodles,” are a fantastic low-sodium alternative to traditional pasta. This dish combines the fresh, mild flavor of zucchini noodles with a homemade pesto made from basil, garlic, and olive oil. Tossed with sweet cherry tomatoes, it makes for a light, refreshing, and flavorful meal that is perfect for a Sunday brunch or a light dinner.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 clove garlic
• 1 tablespoon pine nuts (or walnuts)
• 1 tablespoon nutritional yeast (optional for a cheesy flavor)
• 1/2 cup cherry tomatoes, halved
• Freshly cracked black pepper to taste

Instructions:

1. To make the pesto, combine the basil, olive oil, garlic, pine nuts, and nutritional yeast (if using) in a food processor. Blend until smooth, adding a little more olive oil if needed to reach your desired consistency. Season with black pepper to taste.
2. In a large skillet, sauté the zucchini noodles over medium heat for 2-3 minutes, just until they are slightly tender but still firm. Be careful not to overcook them, as they can release too much moisture.
3. Remove the zucchini noodles from the skillet and toss them with the prepared pesto until evenly coated.
4. Gently stir in the halved cherry tomatoes for a burst of color and sweetness.
5. Serve immediately, topped with additional black pepper or fresh basil if desired.

This dish is a great low-sodium alternative to traditional pasta dishes. The pesto’s fresh basil and garlic provide a punch of flavor, while the zucchini noodles add a satisfying crunch and nutrition without the heaviness of pasta. The cherry tomatoes add freshness and a pop of color, making this dish not only delicious but also visually appealing. It’s an ideal option for a light yet flavorful meal that can be made in under 30 minutes.

Zucchini and Chickpea Salad with Lemon-Tahini Dressing

This zucchini and chickpea salad with lemon-tahini dressing is a protein-packed, nutrient-dense salad that makes a great side dish or light meal. The combination of tender zucchini, hearty chickpeas, and a creamy, zesty tahini dressing makes for a refreshing and satisfying dish that’s perfect for a Sunday brunch or a midday snack. The flavors are bright and balanced, while the dressing adds a creamy richness without excess sodium.

Ingredients:

• 2 medium zucchinis, diced
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1/2 teaspoon cumin
• Freshly cracked black pepper, to taste

Instructions:

1. In a medium bowl, combine the diced zucchini, chickpeas, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, tahini, cumin, and black pepper until smooth and creamy.
3. Drizzle the tahini dressing over the zucchini and chickpea mixture, and toss until everything is evenly coated.
4. Let the salad sit for 10 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature, and garnish with additional parsley if desired.

This zucchini and chickpea salad with lemon-tahini dressing is a perfect example of how healthy, low-sodium ingredients can be combined to create a delicious, satisfying dish. The tahini dressing provides a creamy and slightly nutty flavor, while the lemon juice adds a zesty freshness. With the protein-packed chickpeas and crunchy zucchini, this salad offers a balanced and fulfilling option for a healthy meal. It’s versatile and can be enjoyed on its own or paired with a protein for a complete meal.

Zucchini and Sweet Potato Hash

Zucchini and sweet potato hash is a flavorful, low-sodium breakfast or brunch option. The sweet potatoes provide natural sweetness, while the zucchini adds a savory freshness, and both vegetables cook up beautifully in the skillet. This hearty dish can be enjoyed on its own or topped with a poached egg for added protein.

Ingredients:

• 1 medium zucchini, diced
• 2 medium sweet potatoes, peeled and diced
• 1 small red bell pepper, diced
• 1/2 onion, finely chopped
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 poached egg (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften and brown.
2. Add the zucchini, red bell pepper, and onion to the skillet, and continue cooking for another 5-7 minutes until the zucchini is tender and the sweet potatoes are fully cooked.
3. Season the vegetables with smoked paprika, cumin, and black pepper, and stir to coat evenly.
4. Remove from heat and stir in the chopped cilantro.
5. If desired, top the hash with a poached egg for extra protein and richness.
6. Serve immediately, and enjoy!

This zucchini and sweet potato hash is a vibrant and satisfying dish that works as a great breakfast or brunch option. The sweet potatoes offer a touch of sweetness, while the zucchini adds a savory flavor and soft texture. The seasoning of smoked paprika and cumin gives the hash a smoky, slightly spicy note, making it even more flavorful. Adding a poached egg makes this dish even more filling and nutritious, providing an extra dose of protein to start your day off right.

Note: More recipes are coming soon!